Elderflower ‘Champagne’ Sorbet

We sold out of this sorbet in two days at the Bloom festival in Dublin. It turned out really well and was featured in the Irish Times Magazine today, so I thought the least I could do was post a recipe for anyone who might have been disappointed and might wish to make it themselves.

Elderflower ‘champagne’ sorbet is a dessert gourmet enough to wow any foodie friends. Its taste also seems to evoke an emotional response of nostalgia, of foods once tasted and of carefree summers past. Gather friends together over a dish, and the conversation is likely to turn to forgotten memories and sunny days ahead.

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6 thoughts on “Elderflower ‘Champagne’ Sorbet”

This recipe looks really yummy and fresh! I’d love to try it sometime. I recently made a Honeysuckle Sorbet from fresh honeysuckle blossoms in my front yard. It turned out really nice. The recipe was somewhat similar to yours.

This sorbet looks really light and perfect for a summer occasion. Very simple recipe, yet looks very tasty. I would use a refractometer to measure the sugar content of this sorbet. With the sugar and the champagne, there is always a chance there is to much sugar in the sorbet. If there is to much sugar in the sorbet it will create an icy mouth feel and the sorbet wont be smooth. The proper brix for a sorbet should be between 22-26, if it is above 26 simply add more water to the recipe, if its below then add more sugar.

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